Parboiled rice

Parboiled rice or converted rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.

History

The process of parboiling rice is believed to have originated in the Indian subcontinent, possibly as early as 2,000 BC. It spread to other parts of the world, including Southeast Asia, Africa, and the Southern United States, where it became a common method of processing rice.

Process

Parboiling happens before the rice is milled, that is, before the inedible outer husk is removed to yield brown rice. The process begins by soaking the rice in warm water, which boosts its water content. The rice is then steamed, which causes the water-soluble nutrients in the bran to migrate into the endosperm. Finally, the rice is dried, which makes it easier to remove the husk and reduces the likelihood of spoilage.

Nutritional Value

Parboiled rice is nutritionally superior to regular white rice. The parboiling process causes nutrients from the bran to soak into the endosperm, so parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.

Culinary Uses

Parboiled rice has a slightly yellow color, and its grains are firmer and less sticky than those of regular white rice. It takes a little longer to cook than white rice and has a firmer texture, which can make it a good choice for rice salads and other dishes where a firmer texture is desired.

See Also

• Rice
• Brown rice
• White rice
• Wild rice

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  Parboiled rice with chicken, peppers, cucurbita, peas and tomato

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  Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

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